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I'll Try it!!

Thanks, healthwise things are looking up!

Hey all, it has been a while since I have last posted; hence the e-mail that just reminded me. I have not brewed a whole lot lately due to health and finances. Money has been a little tight, but last July I was diagnosed with Type 2 diabetes and had to really learn when and how much I could...

Should I pitch another smack-pack?

I built a huge starter and fermented at 50 and then a week ago raised the temp 68 for 3 days and then took it back down to 50 for 4 as the yeast then dropped out of suspension. The intial starter was 4 oz DME and 8 oz water, 24 hours later added the same as before. 24 hours after that I added 8...

I am just getting done with fermenting my first lager. I decided to start with a dopplebock. My O.G. was 1.097 and I just transferred after 40 days of fermentation and it is currently at 1.033. My estimated F.G. was 1.024. The question I have is do I transfer to my lagering fridge and leave it...

I have the KAB4 and had to modify two be able pull from 2 tanks. The 30 PSI regulator is actually too much for a 20lb propane tank. Using 2 tanks I now can brew without the tanks freezing up. I have a friend who has a blichman and loves it.

I know that some of this has been touched on in the forum. What I am really looking for is a table or graph that will list each strain of yeast with a flavor/ester profile in regards to temperature range. If anyone knows of such a spread sheet or website that would have this I would greatly...

Recipe: Smoked Maple Brown Ale Brewer: Corey Shoemaker Asst Brewer: Style: American Brown Ale TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.70 gal Post Boil Volume: 5.20 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.50 gal Estimated...

I bought one and had it shipped to the westcoast for about 155. Stainless steel head and I am installing it in my system. Seems like a really great pump for the price!!

Here is the all-grain as I put it into beersmith. Recipe: Southern Tier Creme Brulee Stout Brewer: Corey Shoemaker Asst Brewer: Style: Imperial Stout TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 7.74 gal Post Boil Volume: 6.24 gal Batch Size...

+5 Big and Burley Barley Wine 37,303.5

My buddy and I brewed on Saturday and he has a blichmann burner. The reason I see that it does not freeze up is his is a 10 psi regulator and mine is a 30. If find that I like the power that mine puts out when it is not freezing up. Doing 10 gallon batches I need the power so my brew day is not...

My current problem is I have a KAB4 with a 30 psi reg and my tanks keep freezing up. Any suggestions?

Just had a weekend brew with teach a friend and we now add 20 more. 35623

I have just the opposite problem after yesterday's brew day. I made a modified version of Jamil's evil twin and hit it with a starter. It actually blew the airlock off of the bucket. I had blow off 18 hours after pitching yeast. But as for your problem, I would do what brwestooge said: swirl...

It seems like you have fermentation. Give it till this weekend to take a gravity on it. Stop opening your bucket, it will only introduce O2 to the mix and now at this point you do NOT want that getting in the mix. I would not leave it on the yeast for a month, but transfer to carboy before you...

No problem.

If you stir it up a little you may rouse the yeast a little and get it going again. Sometimes when they work really hard and need just to get resuspended it the beer to keep it working. (side note, you need to clear your inbox so I can reply to your other comment.)

The reason I asked the question is different yeast required different temps. If your beer is sitting at 68, then is should be fine for an ale. As for what your gravity should be is based on a bunch of different variables. I would measure it either tonight or tomorrow and see. If it is 15-20...